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Pickled Zucchini

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Submitted by w5uuo

YIELD

8 servings

PREP

30 min

COOK

15 min

READY

8 hrs

Ingredients

8 8
EACH EACH ONIONS
thinly sliced
1 3.8
GALLON L ZUCCHINI
cut in 1/2 inch slices *
3 3
EACH EACH SWEET BELL PEPPERS
green, finely chopped
½ 118
CUP ML SALT
5 1.2
CUPS L VINEGAR
cider
5 1.2
CUPS L SUGAR
1 ½ 7.5
TEASPOONS ML TURMERIC
2 3E+1
TABLESPOONS ML MUSTARD SEEDS
2 1E+1
TEASPOONS ML CELERY SEEDS
1 1
EACH EACH CINNAMON STICKS
broken into 4 pieces *

Directions

In a large crock, layer the vegetables and salt.

Weight it down and let stand in refrigerator 6 hours.

Drain the vegetables, rinse them and drain again.

Put the remaining ingredients in a large kettle and bring to a boil.

Simmer for 10 minutes, then add the vegetables and remove from heat immediately.

Turn into hot, sterilized jars and seal.

Process 5 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 951g (33.5 oz)
Amount per Serving
Calories 1178 2% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14166mg 590%
Total Carbohydrate 94g 94%
Dietary Fiber 6g 24%
Sugars g
Protein 11g
Vitamin A 6% Vitamin C 455%
Calcium 14% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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